Directions: |
Directions:1. Preheat your smoker to 225° F using oak wood.
2. If you are starting with a whole packer brisket, separate the point from the flat by running a knife through the vein of hard white fat between the two muscles. Trim up your brisket point by removing any remaining hard fat and trimming the top fat cap down to 1/4-inch thickness.
3. Combine the salt, pepper, and garlic powder, Shake liberally on all sides of the brisket point.
4. Place the seasoned brisket points on your smoker, close the lid, and smoke until the internal temperature of your meat reads 165° F. This step typically takes 6-8 hours, depending on the size and thickness of your meat. Spritz with the 1 cup of beef stock every hour during this initial smoke period.
5. Once the brisket reaches 165° F, wrap tightly in peach butcher paper, and return to the smoker. Smoke until the internal temperature reaches 195° and then remove to a cutting board. This typically takes another 3 hours.
6. Unwrap from the butcher paper, draining any liquid from the paper into an aluminum pan. Cut the brisket point into cubes, about 1 ½-inches thick.
7. Place the cubes into the aluminum pan and toss with the BBQ sauce and brown sugar. Work quickly during this step to prevent your brisket from cooling down too much.
8. Set the uncovered pan of burnt ends back on the smoker and close the lid. Continue smoking at 225° F for 1-2 more hours, or until the burnt ends have started to absorb the BBQ sauce and caramelize on all sides and are very tender.
9. Remove the burnt ends from the smoker and serve with a slice of white bread
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This recipe for BBQ Brisket Burnt Ends is from